Cream Cheese Coffee Cake

This is a Southern Living recipe that a friend shared with me. It is a moist and delicious cake with a yummy pecan topping. It would be wonderful to bake for breakfast if you had overnight company. Actually, it would be wonderful to bake anytime, even if it's just for you.

I used a petal shaped pan that I bought at Williams Sonoma about 10 years ago. I checked their website and didn't see it, but I found one at Chef Tools. The only difference I could see is that...

...mine has a removable bottom. The original recipe actually calls for a 13 x 9" pan. You could also use a springform pan if you wanted to.

Cream Cheese Coffee Cake

1/2 cup butter, softened
1 (8ounce) package cream cheese, softened
1-1/2 cups sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk (I used buttermilk, and I recommend it)
1 tsp vanilla
Topping

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda, and salt; add to butter mixture. Add milk. Add vanilla and beat until blended.
Pour batter into a greased 13 x 9 inch pan. Sprinkle with topping. Bake at 350 for 40 minutes, or until a wooden pick inserted in center comes out clean. (It took about 47 minutes for my petal pan). Cool in pan.
Yield:12 servings

Topping
1/2 cup firmly packed light brown sugar
1/2 cup flour
1/2 cup pecans
1/4 cup melted butter
Combine ingredients.

Beat softened butter and cream cheese together:

Add remaining ingredients and beat just until blended:

Pour into greased pan:

Combine topping ingredients. It will be crumbly:

Sprinkle with topping and bake at 350 for 40-47 minutes, depending on your pan. Use a wooden pick to check for doneness.

Ohhh. Fabulous.